This chewy maple cinnamon cookie is one of those recipes I discovered on a rainy afternoon while trying to rescue a box of pantry basics and a craving for something comforting. The first batch came out soft in the center with golden edges and a warm maple aroma that made everyone in the house pause what they were doing. I adapted the dough to be chilled briefly so the cookies keep their plush texture, and the white chocolate dip with holly berry sprinkles turned these into festive treats my neighbors and friends request every winter.

What really makes these cookies special is the balance of maple and cinnamon—maple gives a deep, caramel-like sweetness while cinnamon adds warmth without overwhelming the buttery base. The chewiness comes from a slightly higher ratio of brown sugar and a short bake time; the centers stay tender while the edges set. I often make a double batch, freeze half of the dough balls, and pop them straight from freezer to oven when guests arrive. These cookies are as dependable as a favorite sweater—comforting, easy to share, and always a hit.

Ingredients

• All-purpose flour (2 1/4 cups): Use a reliable brand (King Arthur or Gold Medal). Spoon and level into the cup for accuracy; this provides structure without weighing down the cookie.
• Baking soda (1 teaspoon) and salt (1/2 teaspoon): Leavening and seasoning—baking soda helps spread and caramelize the edges, salt lifts sweetness.
• Unsalted butter (1 cup, softened): Room temperature butter gives the best creaming results. If using salted, reduce added salt slightly.
• Brown sugar (1 1/4 cups, packed): Light or dark brown sugar adds moisture and chewiness—dark will deepen the molasses notes.
• Granulated sugar (1/4 cup): Balances sweetness and encourages crisping at the edges.
• Large egg (1): Binds the dough and adds richness; bring to room temperature for even mixing.
• Pure maple syrup (2 tablespoons): Not imitation—real maple gives the signature flavor. Grade A dark or amber intensifies maple notes.
• Vanilla extract (1 teaspoon): Use pure vanilla for depth; imitation works in a pinch but lacks complexity.
• Ground cinnamon (2 teaspoons): Freshly ground if possible for brighter spice flavor.
• White chocolate melting wafers (8 ounces): Wafers melt smoothly in the microwave—use good-quality white compound chocolate for glossy finish.
• Holly berry sprinkles (to taste): Adds festive color and a slight crunch—use decorative sprinkles that can handle slight heat.
• Equipment: Food scale or cookie scoop for consistent 1.5-ounce portions; light-colored baking sheets to prevent over-browning.

Instructions

Prepare the dough: Cream softened butter with brown and granulated sugar until pale and fluffy, about 2–3 minutes using a stand mixer or hand mixer. Add the egg, then mix in maple syrup and vanilla. In a separate bowl whisk together flour, baking soda, salt, and cinnamon, then add to the wet ingredients in two additions and mix on low until just combined—overmixing develops gluten and makes cookies tough. The dough will be slightly tacky and easily scoopable. Chill and portion: Cover the dough and refrigerate for at least 30 minutes—this chills the fat, reduces spread, and concentrates flavor. Weigh or scoop dough into 1.5-ounce (approximately 1 tablespoon + 1 teaspoon) balls using a food scale or a medium cookie scoop for uniform baking. Arrange balls on a tray with a little space so they don’t stick together while chilling. Preheat and bake: Preheat oven to 350°F (175°C). Use light-colored baking sheets lined with parchment or silicone baking mats to avoid over-browning the bottoms. Place cookie balls 2 inches apart and bake 12–15 minutes, until edges are set and centers still look slightly soft. Rotate pans halfway through for even coloring. The cookies will firm as they cool—avoid overbaking to maintain chewiness. Cool completely: Transfer cookies to wire racks immediately and allow to cool fully before dipping. Cooling takes about 20–30 minutes; white chocolate will seize or crack if cookies are warm when dipped. Melt chocolate and decorate: Place white chocolate melting wafers in a microwave-safe bowl and microwave in 30-second bursts, stirring between each, until smooth and glossy—usually 60–90 seconds total depending on wattage. Dip half of each cooled cookie into the melted chocolate, letting excess drip back into bowl, then place on parchment. Immediately drizzle more melted chocolate over the dipped area for a decorative finish and sprinkle holly berries before the chocolate sets. Let set about 30 minutes at room temperature, or refrigerate 10–15 minutes to speed hardening.

Storage Tips

Store finished cookies in an airtight container at room temperature for up to 4 days; use parchment layers to prevent sticking. For longer storage, freeze baked cookies in a single layer on a tray until solid, then transfer to a freezer-safe bag for up to 2 months—thaw at room temperature for 30–60 minutes before serving. If the white chocolate loses shine after freezing, a quick 10-minute rest at room temperature usually restores texture; avoid microwaving to prevent melting and separation.

Ingredient Substitutions

If you prefer a different sweetener, swap half the brown sugar for coconut sugar for a nuttier profile, though texture will be slightly firmer. For a vegan version, use vegan butter, a flax egg (1 tablespoon ground flax + 3 tablespoons water, chilled), and vegan white chocolate; results are close but a touch less creamy. To reduce sweetness, use 6 ounces of white chocolate instead of 8 and choose low-sugar sprinkles. Gluten-free flour blends work one-to-one in many cases; add 1/4 teaspoon xanthan gum if your blend lacks binding agents.

Serving Suggestions

Serve these with a hot mug of black tea, coffee, or a spiced latte—the maple and cinnamon pair beautifully with roasted coffee notes. For holiday platters, arrange with peppermint bark, spiced pecans, and shortbread for contrast. Garnish with a light dusting of finely chopped toasted pecans or a sprinkle of flaky sea salt on the dipped chocolate for an elevated flavor balance that offsets the sweetness.

Cultural Background

Maple and cinnamon both have long histories in North American and European baking; maple syrup is a classic sweetener from northeastern North America while cinnamon has been prized for centuries for its aromatic warmth. Combining maple with cinnamon gives a seasonal flavor profile often associated with autumn and winter celebrations. The modern practice of dipping cookies in white chocolate for presentation is a more contemporary decorative technique used widely for holiday cookies and swaps.

Seasonal Adaptations

In fall, fold in 1/2 cup chopped toasted pecans to the dough for extra texture. For winter holidays, use red-and-green sprinkles as shown, or swap to gold nonpareils for New Year’s. Spring adaptations include adding 1 teaspoon lemon zest to the dough and using pastel sprinkles. In warmer months, store chilled and serve slightly cool to keep the white chocolate from softening.

Meal Prep Tips

For a busy week, portion dough into 1.5-ounce balls and freeze them on a tray. Transfer frozen balls to freezer bags; bake directly from frozen, adding 1–2 minutes. Prepare the white chocolate and sprinkles in advance and store in airtight containers—dip quickly once cookies are cool. Pack into single-serve boxes or tins for gifting; include a small parchment sheet between layers to protect decorations.

These chewy maple cinnamon cookies with white chocolate are a small ritual—simple to make, generous in flavor, and endlessly adaptable. Whether you’re making a tray for friends, a cookie swap, or a quiet afternoon treat, they’re forgiving, quick to finish, and full of cozy flavor. Make them your own: experiment with nuts, spices, or a pinch of flaky salt and enjoy sharing them as much as eating them.